HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Fouts, E. L. Search for Related Content PubMed Articles by Fouts, E. L.

Some Factors Responsible for Variations in the Acid Numbers of the Fat in Cream and in Commercial Butter¹

Dairy Department, Oklahoma A. and M. College, Stillwater, Oklahoma

ABSTRACT

In a previous article it was shown that the acid numbers of the fat of commercial butter varied rather widely. No close correlation existed between the acid number of the fat and the quality of commercial unsalted butter; butter of good quality often had relatively high acid numbers, while some rancid samples had relatively low acid numbers. In order to determine some of the possible causes for the significant fat acid numbers variations observed in commercial butter a number of experimental trials were made.

EFFECT OF THE NORMAL MIXED FLORA AND MILK LIPASE IN RAW CREAM ON THE ACID NUMBER OF THE FAT

Raw cream from several sources was used in the trials to determine the degree of hydrolysis caused by lipolytic organisms and by lipase in cream. Palmer (12) reported that 1 part of formaldehyde in 1500 parts of cream inhibited the growth of most organisms with no deterimental effect on the milk lipase.²

¹ From a portion of a thesis presented to the Graduate School of Iowa State College in partial fulfillment of the requirements for the Ph.D. degree.

² Recent work by B. L. Herrington and V. N. Krukovsky has established the presence of two lipases in milk. One is inhibited completely by small amounts of formaldehyde, the other is not sensitive to moderate amounts of it. J. DAIRY SC., 22: 127–135. 1939.